Additional Info

Makes 4

Prep Time 10min

Cook Time 30min

Method

In a large saucepan sauté the leeks and onion in the butter until softened. Add the potatoes and fish stock and simmer for 30 minutes until the potatoes are very soft. Add the milk, cream and oyster juice.
Blend the soup in batches in a food processor and season to taste with salt and white pepper. Return the soup to the saucepan and heat until piping hot. Ladle the soup into warmed soup bowls and divide the chopped fresh oysters between the bowls of soup. Serve at once with a few generous drops of Peppadew® Splash-On sauce.

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ABOUT PEPPADEW

It all began in a small farming industry in the Limpopo Province of South Africa, where the small red pepper was discovered. The classic pickling recipe was created and established there and has been grown and cultivated in the Limpopo Province ever since.
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